1In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla.
2Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4 cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Keep the pancakes warm in a 200 degree oven as you finish cooking the remaining ones.
3Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioner's sugar, if using, and serve.
Place the strawberries in a food processor and process them into a chunky puree. Transfer the puree to a small saucepan over low heat and heat just until warm. Stir in the lemon juice and maple syrup.
This sauce is aslo a great way to flavor your oatmeal and can be drizzles over light ice cream or angel food cake.
5DID YOU KNOW:
Although strawberries taste sweet, they have one of the lowest sugar contents of any fruit and pare packed with vitamin C and fiber. Just 1 cup of strawberries has more vitamin C than a medium size orange. hmmmmmm